Low calorie skewer recipes

Grill skinny

Cooking skewered ingredients on the grill is not only delicious -- it is healthy, too. This fuss-free cooking technique helps the food retain its color and fresh flavor. Just make sure that you always cut your ingredients to equal sizes so that they cook evenly.

Rosemary chicken skewers

6 Servings

At fewer than 300 calories a serving, this dish brings big Greek flavor to your table without adding inches to your hips. Use fresh herbs for the most flavorful results.

Ingredients:

1 teaspoon fresh lemon zest

3 cloves garlic, minced

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh oregano, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh basil, chopped

1 teaspoon kosher salt

1/2 teaspoon cracked black pepper

1 tablespoon lemon juice

1/3 cup extra virgin olive oil

1 pound boneless chicken breast

1 pint grape tomatoes

2 zucchini

Directions:

Mix all of the ingredients except the chicken, zucchini and tomatoes, and let the flavors blend while you prepare the chicken.

Cut the chicken into 18 evenly sized chunks.

Cut the zucchini in chunks.

Place the chicken in half of the olive oil mixture to marinate for at least 15 minutes.

Place the zucchini in the other half of the olive oil mixture to marinate.

Remove chicken from the marinade and throw away the marinade.

Remove the zucchini from its marinade, reserving the marinade.

Heat the grill to medium high.

Place three pieces of chicken on each skewer, alternating with tomato and zucchini.

Brush generously with the reserved marinade.

Grill for four to seven minutes on each side, occasionally brushing with marinade.

Caribbean skewered shrimp

6 Main dish servings

This spicy, sweet dish will serve six as a main course or 12 as an appetizer. With just 112 skinny calories per serving, you may want to indulge every day!

Ingredients:

1/2 cup lime juice

1/2 cup dark rum

1-1/2 teaspoons cornstarch, mixed with 1 tablespoon water

1 tablespoon chopped fresh cilantro

4 teaspoons brown sugar

2 cloves garlic, minced

1/2 teaspoon crushed red pepper

12 large shrimp

12 chunks fresh pineapple

1 bell pepper

1 onion

Directions:

Combine the lime juice, rum, cilantro, crushed pepper, garlic and brown sugar in a saucepan over high heat.

Bring to a simmer and add the cornstarch and water mixture, whisking constantly.

Reduce the heat and cook for a minute or so until the sauce thickens to a glaze consistency.